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Kabocha Squash Mini Muffins

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Recipe Summary Kabocha Squash Mini Muffins

This is a simple yet comforting muffin. Tastes more like a spice cake that will stay moist for days. I make this all throughout the fall when kabocha squash is in season.

Ingredients | Mini Muffin Chocolat Tupperware

cooking spray

1 (2 pound) kabocha squash, seeded and cut into wedges

½ cup white sugar

¼ cup brown sugar

2 tablespoons canola oil

1 tablespoon olive oil

2 eggs

½ teaspoon vanilla extract

½ cup whole wheat flour

½ cup all-purpose flour

2 teaspoons ground cinnamon

1 ½ teaspoons baking powder

1 teaspoon baking soda

⅛ teaspoon salt

¼ cup apple cider

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.

Place kabocha squash skin-side down on the baking sheet.

Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor; puree until smooth. Discard skin.

Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.

Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract.

Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into the sugar mixture, alternating with apple cider, until smooth. Pour into muffin tins, filling each cup 3/4 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.

Substitute vanilla bean paste for the extract if desired.

You can also bake the batter in a greased 8-inch pan for 28 minutes.

Info | Mini Muffin Chocolat Tupperware

prep: 20 mins cook: 40 mins additional: 10 mins total: 70 mins Servings: 24 Yield: 4 dozen

TAG : Kabocha Squash Mini Muffins

Bread, Quick Bread Recipes, Muffin Recipes, Whole Wheat Muffin Recipes,